I tasted this soup long, long ago and and it was an immediate hit with me.
The delicate sweetness of the carrots rendered savoury by the vegetable stoch, all interlaced with the aroma of fresh dill is not to be missed.I finally found the recipe on alrecipes, and, with a few minor changes, it was perfect!
Bring a large saucepan of water to a boil.
Add carrots, and cook just until tender.
Drain, and return the carrots to the pan. Set aside.
Heat oil in a skillet over medium heat.
Saute onion and garlic until soft, about 5 minutes.
Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock.
Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
Puree the carrot mixture in a food processor or blender, in small batches if necessary.
Return to the saucepan, and stir in the cream and dill.
Cook just until heated through, and serve.